JESSIE’S MONTHLY RECIPE

Jessie Sheehan

Jessie Sheehan is a cookbook author, food writer, recipe developer, and baker. She is the author of The Vintage Baker(one of the Washington Post’s best cookbooks of 2018) and the co-author of Icebox Cakes(both published by Chronicle Books). She has developed recipes for many cookbooks, besides her own, and has contributed recipes/and or written for Better Homes & Garden, Rachael Ray Everyday, the Washington Post, Yankee Magazine (October 2020) Epicurious, Food52, Fine Cooking, TASTE, Chowhound, Yummly, Spruce Eats and Little Sous, among others. She blogs at jessiesheehanbakes.com and can be found on Instagram at @jessiesheehanbakes. She likes layer cakes with lots of frosting and cookies that are thick and chewy. Oh, and she has a soft spot for chocolate pudding. She lives in Red Hook, Brooklyn, with her husband and two boys, not far from her beloved Baked, the bakery where she got her start.

July 2020 Recipe – No-Churn Vanilla Fudge Swirl Ice Cream

Homemade ice cream, churned with a hand crank on the back porch, or even mixed up in your electric ice cream maker on the counter-top, is certainly one of life’s great pleasures. I am not sure if I have a fonder childhood food memory than that of enjoying a bowl of melty peach ice cream – that we churned ourselves – with some friends, the summer after fifth grade. But what if I told you that you could enjoy that homemade ice cream texture and […]

June 29th, 2020|Jessie’s Monthly Recipe|

June 2020 Recipe – Yeasted Overnight Waffles

In my humble opinion, or as the youth might say, IMHO, there is truly nothing better for breakfast than overnight yeasted waffles. They are airy and light with a slight tang from the yeast and it is impossible to eat just one – or even two – and yes, I speak from experience. I personally don’t even add maple syrup to mine, just a pad of salted butter that ideally gets all melty prior to my first bite.

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June 2nd, 2020|Jessie’s Monthly Recipe|